See What St. Louis Magazine Has to Say About Pastaria

What's St. Louis Magazine's word on Pastaria? Pretty good, it turns out.

The Clayton restaurant opened last fall, and is run by Gerard Craft, who you may recognize from Niche.

Lowry approved of the pizza but wrote he didn't believe it was as 'life changing' as Esquire previously claimed.

"A pizza Margherita is creditable and correct. The crust has that rough, irregularly bubbled 'bead' that comes from a superior dough, and the scorched bottom imparts so much flavor," Lowry writes.

Read the full review, including details on service and a few of their dishes, on St. Louis Magazine.

Related articles:

• Niche and Pastaria Will Bring Local Ingredients to Clayton
• Clayton's Pastaria Will Feature Native Missourian in Lead Role
• Pastaria by Niche in Clayton Generates National Buzz Ahead of Launch
• Clayton Restaurateur Gerard Craft Cooks on NBC's 'Today'